CocciApazzA
For this wine, a portion of the vineyard, whose soil and microclimate regularly give grapes of a superior quality level, has been identified. These natural advantages are assisted by careful vineyard work and selection during the harvest. After "invaiatura", or when the grapes change colour and become deep red, a drastic operation of cropthinning is carried out. This operation will leave no more than one kilogram of grapes per vine so that the grapes may fully ripen in terms of sugars and tannins.
The harvest, which usually takes place in mid-October, consists of three separate passages through this part of the vineyard (cocciapazza) in order to pick only perfectly ripe bunches.
The grapes are then placed in low packing cases in order to avoid damaging their skin, and then they are further selected on tables in the cellar. They are de-stemmed and crushed and given a pre-fermentation maceration on the skins. The fermentation then takes place in stainless steel tanks with a careful control of temperature. The total fermentation-maceration period lasts 25-30 days. The malolactic fermentation takes place in small oak barrels, where the wine then ages for a period of 12-16 months before then being bottle aged.
This wine should be served at a temperature of 18C in fine crystal, capable of bringing out all the admirable characteristics of low-yield Montepulciano grapes, which are: notable colour intensity, pleasurable fruit and softness, important complexity, and a significant ability to age.